Gfcf Teriyaki Chicken and Peppers

Chicken, peppers, rice, and gluten-free teriyaki sauce make a cheap, simple dinner for autistic families with little time on their hands! Feel free to use any meat you have on hand.

• Ready In: 35 mins
• Serves: 6
• Yields: 6

Ingredients

• 2  lbs chicken (breast meat is best)
• 2  cups basmati rice, uncooked (or your choice of rice or noodles)
• 4 1⁄2 cups water (or a different amount depending on which rice you use)
• 2  yellow peppers, sliced
• 2  orange peppers, sliced
• 2  red peppers, sliced
• 12  tablespoons  teriyaki sauce (SAN-J gluten-free teriyaki is best)
• 1  tablespoon olive oil

Directions

1. Start your rice cooking. Basmati rice must be washed and rinsed a few times, then soaked in cold water for about 15 minutes. Add soaked rice to your rice cooker with 4.5 cups water. If you aren't using a cooker, boil water on the stove and then add rice--reduce heat to low and cover. Let simmer until done, about 15-20 minutes.
2. Add 1 tablespoon oil to a fry pan and heat over medium-high.
3. Slice up the chicken and add to the pan. Saute for about 5 minutes.
4. Put peppers on top of the chicken and cover. Lower heat to medium-low. Allow to simmer for about 15 minutes.
5. When the rice is done, the meat and peppers are probably done too.
6. Serve chicken and peppers over the rice: drizzle with some teriyaki sauce: about 2 tablespoons each.